DNS Sausage

05/20/2012

So, our inaugural event went...ok. Nap is needed *desperately*
Whatever shortfalls on our part was offset many times over by the positive feedback from all who got in on the hot sausage-y action. Brats are a hit, Turducken made people smile, and the hot links made those brave enough to give them a chance very happy.
If you want to get in on the action, drop a line or catch up at Friday's Farmers' Market.

04/26/2012

Watch out world, I've got business cards now. Lookin' all proffeshunnull now...
:P

04/01/2012

Brought along some samples to a community garden potluck today. Included were the pork hotlink, chicken apple, and the Speedway stout bratwursts. They were a hit, particularly with the landscape architect.

03/31/2012

Will be making a big batch of Turducken sausage. We will have them available in pork casings and in sheep casings. Stay tuned for where they can be obtained.

03/06/2012

First experimental veggie sausage was a success. Brought it to a small get-together, with the intent of accommodating the vegan of the group (who, coincidentally, didn't make it). It was a hit among the remaining carnivores, so I take that to be a positive sign.

03/06/2012

Recipe development under way for a vegetarian/vegan sausage. Stay tuned.

02/29/2012

http://www.dnssausage.com/?p=40

After getting our commercial kitchen and securing our liability insurance, the last piece of the puzzle before releasing our sausage-y goodness to the masses (at least as it would appear) was obtaining a county “Temporary Food Facility” permit. Within 30 seconds of (finally) speaking to a live per...

02/27/2012

One step forward, two steps back.
Infrastructure is finally settled, and in what was supposedly finalizing the county permitting, instead was the revelation that I need two more state permits before the county permit can move forward.
We shall persevere...

02/27/2012

Please enjoy my artisanal naturally wholesome sausages on a multigrain bun...in moderation :)
http://www.eatingrules.com/2012/02/words-ruined-by-big-food/

I'll admit that I'll be using the word "artisan" with our sausages, but at least it will be tightly within context. As for the remaining buzzwords, the least likely I want to use is "moderation."

Just as importantly, when reading the list of ingredients on any of our sausages, the only thing I want on there that's hard to pronounce is some exotic spice. Nothing out of Chemistry 201.

Next time you see any of these words used on a label or in an advertisement, think of them as a red flag and consider your choice carefully.

02/26/2012

Commercial kitchen is under contract. We rollin'!
County permitting is specific to our selling at farmers' markets and the like, so other than those outlets, we're set to start supplying wholesale. If you have any ideas of places that simply cannot live without premium artisan sausage, send 'em our way!

02/24/2012

Final arrangements with the commercial kitchen are set for tomorrow morning. I'll be set to roll out wholesale (my first trek out pimping shall be Saturday) and as soon as my county permit is settled, we'll be at a farmer's market near you.

Stay tuned!